green salad

It was just one of those days where nothing sounds as good as a big plate of greens. Handfuls of greens, fresh herbs, chunks of avocado, crisp cucumbers, crunchy pistachios, a hard boiled egg on the side because why not, and just enough of the simplest of dressings to lightly coat it all. This is exactly what I was missing all winter. My kitchen is looking a lot like this these days:

Green things! And a mess of other stuff.

Welcome to my life without a salad spinner. I discovered how great salad spinners were last summer when we were living with my dad. I’d pick some kale, arugula, or romaine from the garden, wash, spin, and eat. It was glorious. I’m holding out until we move though, so there will be one less thing to pack. In the meantime, I’ll keep eating salads like this and my kitchen will remain a battlefield of greens.

For the dressing:
a squeeze of lemon
a teaspoon of olive oil
salt & pepper, to taste
red pepper flakes, to taste

In a small bowl, mix together the dressing. Give it a taste and adjust lemon and salt, if needed. In a large bowl, toss all the salad ingredients together and mix in the dressing until everything is thoroughly coated. If you’re feeling lazy (like I was!), layer all the ingredients in a bowl or plate. Drizzle the dressing on top and crack some more pepper. Serve with a hard boiled egg on the side.